Tag Archives: date

On days when I feel like making my dessert smoothie a bit more healthy, I add a handful of frozen steamed cauliflower, a teaspoon of milled flaxseed and a teaspoon of spirulina powder. Because of the strong, sweet flavours I don’t really notice the cauliflower and spirulina as distinct ingredients, only as a reduction in sweetness.

I’ve decorated this bowl with goji berries, blueberries, milled flaxseed and a raspberry.

For this recipe I used turmeric powder, 1 cup white flour, ½ cup whole wheat flour, and hazelnut milk. I put raisins and dates in the muffins, and used the recommended seasoning. I added a little bit of stevia powder to increase the sweetness. I opted not to top them with anything.

In my opinion these muffins need more oil than the optional amount suggested. Mine stuck to the paper, even when fully cool.

I make this smoothie as a full-meal dessert, when I’m craving something sweet but don’t want to eat a full meal and also a sweet. Usually I make it from one banana, one tablespoon of Dutch-process cocoa powder, 1 teaspoon tahini, 1/4 teaspoon vanilla extract, 4 juicy dates, and stevia to taste. I add just enough hazelnut milk to blend.

This smoothie is decorated with matcha powder, coconut flakes, raspberries, strawberry and pistachios.

Normally they are decorated with the leaves of a daisy and the flower is made from jujube. I only had dried jujube, so I soaked it in water, but I also made half of the cakes using softer medjool dates.

I didn’t have daisy leaves, so I used mint and dill leaves. I was afraid they would impart too much flavour – especially the dill – but it turned out okay. The cakes are thicker than they ought to be, and I clearly need a more delicate touch with my floral design, but I still think they’re pretty.

I liked the vegan freezer salted caramel chocolate pie, but the proportion of chocolate to salted caramel was a bit too high for me. I decided to add another layer under the salted caramel, a vanilla custard. I made the layer using a variation of this vegan eggnog recipe. I made the egg mix without the cloves, and let it thicken a little further. I then froze the bottom layer while I prepared the next two layers. I used agave syrup as the sweetener for this layer. Unfortunately after I had already prepared the layer it occurred to me that it would form ice crystals. Next time I will either add coconut oil, as in the other layers, or else a bit of brandy.

The other layers I made using the same modifications I made the last time I tried it.

Here’s the recipe. I used hazelnut milk throughout instead of almond milk and coconut milk, and tahini instead of almond butter. Next time I think I’ll increase the middle layer and decrease the chocolate layer to suit my personal taste. It was delicious all the same.